Category Archives: Rice & Noodles

Recipe All - Rice & Noodles

Mushroom Stone Pot (Dolsot) Rice

03 07 17

Photography by Selina S. Lee

I finally got around to write up a recipe for this yummy mushroom stone pot rice. I also did a demo of this dish at the latest Banchan Workshop. You can buy the granite stone pot (Dolsot) at Korean market kitchen supply stores or on Amazon! Check out the recipe below. Enjoy!

Photography by Selina S. Lee


2 cups mixed wild mushrooms or
any kind of mushrooms your choice
1 cup brown short grain rice
½ cup white short grain rice
½ cup white sweet rice
1 + ⅓ cup water
2 cut dried kelp pieces

¼ cup soy sauce
¼ cup finely chopped mushrooms
2 tbsp finely chopped scallions
2 tbsp finely chopped Korean green chili peppers
1 tsp minced garlic
1 tsp toasted sesame seeds
1 tsp sesame oil
2 tbsp water – optional (to thin it out)

Prepare the rice by mixing the grains and wash them in warm water. I usually wash and drain up to 5 times until rice is clean. Prepare the mushrooms by cleaning and dusting with damp towel then shred them by hand into long bite size pieces. Sauteed the mushrooms on a skillet without any oil until smokey flavor of mushroom comes out. NOTE: Be sure not overcook or burn the mushrooms. Prepare the dried kelp by cutting (if not cut already) and by rinsing them in water. Prepare the sauce by mixing all the ingredients (in the order listed above) together then set it aside.

1. In a stone pot, add washed rice and 1 + ⅓ cup water. Place the cooked mushrooms around the edges of the pot on top of the rice leaving a small hole in the middle. This will help cook the rice better by leaving a space for the steam to come out. Insert the kelp pieces in the middle hole.
2. On a med-high heat cook the rice with lid closed (10 min). Once it starts to boil, lower the heat to lowest, open the lid slightly for the steam to come out (5 min). Once it stops boiling, turn the heat off, close the lid and let it sit for another (5 min). NOTE: Stay close to the pot by checking and watching to ensure it doesn’t overflow.
3. Take the kelp out, mix the rice and the mushroom. Serve with the homemade sauce!

Recipe All - Rice & Noodles

Bibimbap in California Style

12 30 16

Photography by Selina S. Lee

CALIFORNIA BIBIMBAP (캘리포니아 비빔밥)2 servings

1 cup half brown / half white cooked short grain rice
1 avocado
1 persian cucumber
¼ cup salmon roe
2 cups mixed baby greens
2 eggs
¼ cup toasted seasoned seaweed (or nori)

3 tbsp soy sauce
1 tbsp water
¼ tsp sesame oil
½ tsp wasabi
pinch of sesame seeds

Prepare rice by cooking in rice cooker or in a pot. Soaking the rice in warm water for about 30 mins after washing can help rice to cook thoroughly, especially using brown rice. / prepare the sauce by mixing the above ingredients. / cut avocado in small bite size cubes, cut cucumber in thin matchsticks using mostly the green part. I used a vegetable shredder. Prepare mix baby greens. I used pea shoots and radish shoots but it can be any baby greens you like (lettuce, spinach, kale..etc).

1. Put skillet over heat with generous amount of oil to fry the egg. I used vegetable oil. We want to get crispy edges and softly cooked in the middle. While the egg is frying, tilt the pan to corner the egg and oil and keep pouring the oil on the egg yolk using a spoon. Once you get a nice crispy edges with thin layer of egg white on top, set the egg aside on kitchen paper towel.
2. You can now assemble your bibimbap by putting the cooked rice on the bottom and layer/arrange the ingredients the way you want with fried egg on top.
3. Sprinkle toasted seaweeds and serve with sauce. Mix everything before you eat!

Recipe All - Rice & Noodles

Kwang Jang Market Mayak Gimbap

07 10 16

This recipe is one of my favorite from Banchan Workshop #4. It’s very well-known street food in Korea currently selling at Kwang Jang Market in Seoul. And it happens to be vegan! I like this a lot because it’s so much easier to make this at home than regular Korean gimbap using less ingredients. It’s a hand-rolled gimbap with seasoned rice and vegetables, in this case spinach, carrots and pickled radish.


You can replace the fillers if you’d like, cucumbers and avocados are also great replacements. I think the key to this dish is making the mustard dressing to dip.


‘Mayak’ actually means drugs in Korean. I’m sure Koreans named it as such because it’s that addictive? The name is definitely catchy and makes you want to try them! Well, you don’t have to go all the way to Korea to eat this. You can make this at home! Check the recipe below and if you do get to try making them, make sure to leave a comment on how you like them?!!


KWANG JANG MARKET MAYAK GIMBAP (광장시장 마약김밥) – 2-3 servings (makes 16 pieces) – recipe adapted from Korean Bapsang

1/5 cup uncooked short grain rice
4 unseasoned gim (aka nori for sushi) sheets
1 sm bunch spinach
1 large carrot, julienned
4 yellow pickled radish (danmuji) strips
3 tsp sesame oil
salt to taste

1 tbsp sesame seeds
1 tbsp vinegar
1 tsp soy sauce
1 tsp Korean hot mustard paste, gyeoja
1/8 tsp salt
2 tsp sugar

For the sauce: Finely grind the sesame seeds in a spice grinder or mortar bowl. Mix with the remaining sauce ingredients. Stir well until the sugar is dissolved and the ground sesame seeds are evenly distributed. /Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap). /Bring a large pot of water to a boil over high heat. Blanch the spinach, wash and drain immediately in cold water, then squeeze the water out. Run a knife through the squeezed spinach a couple of times. Season with the sesame oil and salt. /Julienne the carrots (I use the shredder). Heat a lightly oiled pan over medium high heat. Stir fry the carrots until slightly softened. Lightly season with a pinch of salt. /Cut the pickled radish crosswise in half, and then cut lengthwise in half. When all the ingredients are ready, while the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or spoon until evenly seasoned.

Cut 4 sheets of gim into quarters. Put a quarter sheet of gim, shiny side down and shorter side toward you, on a cutting board. Spread 1 tbsp to 1.5 tbsp of rice evenly over the gim, leaving a little bit of space on the side away from you. Lay the prepared ingredients on top of the rice, closer towards you. Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look. Sprinkle some sesame seeds on top before serving.

Photography by Lisa Wong Jackson, Good on Paper